200g sushi rice

4 sheets of Nori seaweeds

200g raw tuna for sushi

1 avocado

1 stick of celery

1 carrot

a handful of lamb’s lettuce

Balsamic Vinegar of Modena PGI

1 teaspoon of sugar

salt

Peel the carrot, cut it first in slices and then in thin sticks.

Cut the celery the same way.  Blanch the vegetables in salted boiling water for 30 minutes.

Boil the rice with 400ml water and a pinch of salt for 15 minutes.

Heat up the Balsamic Vinegar of Modena with sugar and salt, pour it onto the hot rice once cooked and stir quickly.  Pour the rice in a bowl and cover it with a bamboo mat so to let  the steam out.  Stir from time to time.

Cut the tuna into thick strips.  Peel the avocado and cut it into thick slices lengthwise, then into sticks.

Place the nori seaweed on the sushi mat, with wet hands form a thin layer of rice leaving 2 cm uncovered all around the perimeter.

Lightly press to compact the rice.

At a distance of about 2cm from the edge, arrange over the rice a line of carrots, a line of celery and one of avocado.

Add the tuna and some bunches of lamb’s lettuce.

Starting from one side and with the help of the mat, start rolling by pressing the free edge of the nori seaweed on the rice, roll and, if necessary, to make it stick better, wet the side of the nori that you will close.

Assemble the other sushi rolls in the same way.

Wet the blade of a sharp knife and cut sushi rounds of about 2-3cm thickness.

Arrange on a platter with the cut side up and serve with Balsamic Vinegar of Modena.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.